Cinnamon and Raisin English Muffins

My kids love English Muffins. I try to buy the healthy ones that are whole grain. Their favorite ones are the whole grain with cinnamon and raisins, which cost almost $3 for six, and never go on sale. So, I came across a recipe for English Muffins. After a few times making it, I think that I finally got it down. Who knew that you could make home made English Muffins? They don't have all of the nooks and crannies that regular English Muffins have, but they sure are good! Don't be intimidated, they're pretty easy to make. I tried making them with all whole wheat flour, and they were a little too dense, so I would suggest adding *** half white flour as the recipe below calls for. Enjoy!

1 cup milk
3 Tbs. Honey
1 1/2 Tbs. active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
¼ cup shortening
3 C All Purpose Flour
3 C Whole Wheat Flour (I used White Whole Wheat Flour)
2 teaspoons salt
2 teaspoons cinnamon
½ C raisins

Warm the milk and shortening in a small saucepan until the milk bubbles (don't let it boil!) and the shortening is melted. Then, remove mixture from heat. Mix in Honey, stirring until dissolved. Let cool until lukewarm. (this is important because you don't want to kill your yeast) Once the mixture has cooled to lukewarm, add your warm water, and the yeast. Let stand until creamy, about 10 minutes.

In a large bowl, combine the milk mixture and 3 cups flour. Beat until smooth. Add salt, cinnamon, and the rest of the flour, or enough to make a soft dough. Knead for 7-10 minutes. Place in a greased bowl, cover, and let rise until double, about 1 hour.

Punch the dough down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on it to rise. Dust tops of muffins with cornmeal also. Cover and let rise 30-45 minutes. Spray griddle with non-stick cooking spray. Cook muffins for about 25 minutes at 300 degrees on an electric griddle, flipping every 5 minutes. (You can also cook in a large frying pan on the stove top. Cook for 20 minutes, turning every 5 minutes on medium low.) Allow to cool and place in plastic bags for storage. To use, split and toast. Makes about 18-20 muffins.

***Revision: After I started grinding my own wheat, I have made these with all whole wheat flour, or 5 C whole wheat flour, and 1 cup AP flour, and they turn out fabulous! There is something about grinding the wheat that makes it not quite as dense!